How well does this recipe freeze long-term - either whole cooked cookies or just the dough? I suspect if I made the cookies with extra milk in the choco (and of course the yolk!) in their entirety, pressed, then froze prior to baking they would be OK, but am unsure about the finished product. That, Laura, is an intriguing question. I've frozen all kinds of drop cookie doughs for up to 2 months; and this recipe is really not all that different from a drop cookie. I've never done as you suggest (once people know these cookies are on the horizon, the clamor begins and it's Katie, bar the door). I think you should try it. I'd let the cookies defrost thoroughly before baking so the texture of the filling and the outside are the same. Susan

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